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Asparagus, baby marrow and mushroom salad

By Phillippa Cheifitz
4
Easy
15 minutes

Ingredients

    For the salad:

  • 6 large asparagus, shaved
  • 6-8 baby marrows, shaved
  • 6-8 large button mushrooms, thinly sliced
    • For serving

  • Leafy greens
    • For the basil-pine nut dressing, blend:

  • 20 g basil leaves
  • 1/3 cup olive oil
  • 1 large clove garlic
  • 2 T raw pine nuts
  • 1 T lemon juice
  • sea salt and freshly ground black pepper, to taste

Method

Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.
Cook’s note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.